Category Archives: Chicken

MOGODU(SHEEP)

Ingredients

2 kg ox or sheep tripe, cleaned and cubedcold water, enough to cover the tripe2 dried bay leaves2.5 ml (½ tsp) ground cloves2.5 ml (½ tsp) ground cinnamon10 ml (2 tsp) garam masala2 cardamom pods250 ml (1 cup) plain yoghurt2 x 400 g tins tomato purée2 cm piece of ginger, peeled and grated6 garlic cloves, crushed4 red chillies, choppedsalt and pepper15 ml (1 tbsp) sugar15 ml (1 tbsp) white wine vinegar60 g (4 tbsp) butter, cubed

Method

1. Place the tripe in a deep pot filled with enough cold water to cover it and boil for 2 hours.
2. In a blender, combine all the other ingredients except butter, and process into a fine, smooth mixture.
3. Drain the tripe and return it to the pot. Add the yoghurt mixture and bring to a boil. Lower the heat and simmer for 15 minutes or until the sauce has thickened. Add butter, stir through and season to taste.
4. Serve with steamed bread.

Credit: eatout.co.za

Picture: Jane Malebe ( Jane’s Kitchen)

CHICKEN CURRY

Ingredients
Drummettes
Steers garlic sauce
Steers prego sauce
Aminas lemon and herb marinade
Steak and chops spice
Zeal 
Green pepper
Red pepper
Rajah flavourfull curry powder
Onions (omningi)
Paprika
Oil
Mixed herbs
Brown onions

Method
Marinade your chicken pieces with all sauces written above kanye ne zeal ne steak and chops and let your chicken rest for an hour or two then put onions in your pot and ur ginger and garlic let it cook e and then put in mixed herbs no curry powder no paprika reduce heat let onions cook then add your marinated chicken do not overcstir because we do not want mince chicken curry reduce heat and when u c that it is done add ur soup as is do not mix it with water.

Credit: Slungile Maka Bhoyo Mbatha

HOMEMADE STREETWISE KFC + COLESLAW

KFC ingredients
Unfrozen washed pieces
4 eggs
2 tablespoon fresh milk
1½ cup flour
4 tablespoon chicken spice
2-3 cups Cooking oil for frying

Method
Preheat your oil in a pan or pot. Mix flour and spice, separately in a bowl beat eggs and add milk. Put your pieces in the eggs , then in the flour and back again in the eggs then fry . when golden brown turn your pieces on the other side to fry as well

Coleslaw ingredient
½ Grated cabbage
1 Grated carrot
1 cup Mayonnaise
1 teaspoon chicken spice

Method
Mix all the ingredients add spice and serve.

Credit: Phelma Kabini

DUMPLING WITH GRATED CARROTS AND DRY PARSLEY

Pumpkin with a bit of sugar no margarine
Spinach fried with rama, mushrooms, onions, beef stock, mild, salt and spicy rajah. (cream = one cup milk, 3tblsp flour &black pepper) 
Fried mashed potatoes = cook mash potatoes and cool them; in a bowl beat eggs n salt; bread crumbs in another plate. Make ball with yr mashed potatoes, deep it in the eggs and roll over the bread crumbs and fry it.
Chicken cooked with sugar and aromat
Fried robot peppers with onion and added few baby carrots and toss with sweet chillie sauce.

Credit: Ndazo Patience Phakathi Makhetloane

FOR THE LOVE OF COOKING

* marinated the chicken pieces and potatoes with all the things in pic 4 for 1hour and baked

* Lettuce with robot peppers, cucumber, tuna dressed with 1000 island sauce

* Boiled sweetcorn

* Boil green beans for 10 minutes, drain water and fry them with carrots, onions and garlic. Cool and dressed with chutney

* Cooked spinach with cup of fresh milk
Sprinkle the minestrone soup and lower the heat and add mild and spicy rajah, spoon margarine, bit of salt, cheese and stuffed it inside the cooked jem squash and put in oven for 5 minutes.

Credit: Ndazo Patience Phakathi Makhetloane‎

PERI-PERI CHICKEN LIVERS.

500g chicken livers defrosted 
1 cerely stick chopped 
1 onion finely chopped 
2 red chillies chopped 
1 clove garlic sliced 
30ml tomato sauce 
30ml fruit chutney 
15ml sweet chille sauce 
30ml red wine
Parsley and sliced cerely for ganishing 
METHOD 
Tream the chiNcken livers and boil for 10 minutes. Drain 
In pan add in oil and brown the livers add in onions, cerely ,garlic and chillies fry until well combined season with salt and pepper. 
Pour in red wine and sauces stir to combine simmer for 2 minutes remove from the heat garnish before u serve.

Credit: Nuka RK Banda‎

STUFFED CHICKEN

Ingredients:

Six Chicken Breasts (boned with skin on)1 Tablespoon Garlic or Roasted Garlic in a Jar1 Jar Marinated Artichoke Hearts (chopped)12 ounces of Feta Cheese1 Tablespoons Fresh Italian ParsleyOld Bay Seasoning (or similar with Paprica as an ingredient)Olive Oil

Directions:

First, rinse the Italian Parsley and then mince it on a cutting board. Safety First: Hold the knife like I am when chopping?  Also, chop the Marinated Artichoke Hearts. When you do this you’ll find you discard some hard outer layers.  Then, add the Crushed Garlic and Feta Cheese to the Italian Parsley and also add the Marinated Artichoke Hearts.Food Safety:  Watch out for cross contamination when you are touching poultry.  Make sure to put some of the stuffing in a separate bowl that you can use to stuff the chicken in case you have leftovers.New Year’s Day or Valentines’s Chicken Recipe with Feta Cheese and Artichoke Hearts 3Next, cut the chicken breast in half so each person receives a nice sized portion. Now is the fun part!  Pull the skin back or “up” and stuff to your hearts content with the Feta Cheese & Artichoke Hearts stuffing mixture.  Be careful not to pull the skin all of the way off. After placing stuffing on the skin, pull the skin back over the mixture.  See how easy this recipe is?Pull the skin back, stuff with Feta Cheese mixture and replace skinTHIS IS VERY IMPORTANT – DO NOT USE METAL PANS OR YOUR HOUSE WILL FILL WITH SMOKE FROM THE OLIVE OIL AND HIGH ROASTING TEMPERATURE!Place the chicken in a glass or stonewear baking pan. Sprinkle the chicken’s skin with Old Bay Seasoning or simply with Paprica.  Just a little sprinkle on each piece is good – not too much. At this point you need to turn the oven on at 400 degrees to get it up to temperature.Pop it in the oven and roast it at 400 degrees for 40 minutes.  Make sure you do not overcook the chicken so it doesn’t get dry.  The stuffing and olive oil helps to keep the chicken in this recipe very moist.Wow, it is ready to serve with cous cous and a side of steamed carots.  This Chicken stuffed with Artichoke Hearts & Feta Cheese is the perfect chicken recipe. Enjoy!

Credit: Susan Bowden Tips

3 INGREDIENT CHICKEN

1) CHICKEN2) PACKET DRY ITALIAN SEASONING MIX3) 1/2 CUP BROWN SUGARMIX THE ITALIAN SEASONING PACKET AND THE BROWN SUGAR…….COAT CHICKEN ON ALL SIDES…..LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZE…..BAKE AT 350 DEGREES UNTIL IT’S GOLDEN BROWN…25 MINUTES ON EACH SIDE…..

Source: Susan Bowden Tips